Mediterranean Roasted Artichoke

Mediterranean roasted artichoke recipe with capers and roasted garlic-dill vinaigrette. Perfectly tender. Flavor-packed.


3 large globe artichokes
3 tsp lemon juice
Salt and black pepper
Extra virgin olive oil
6 garlic cloves, peeled
1 small shallot, thinly sliced
1 tbsp capers
Crumbled feta cheese to taste
For the Roasted Garlic-Dill Vinaigrette
Same 6 garlic cloves roasted earlier with the artichoke (see above ingredients)
1/2 cup chopped fresh dill
1/4 cup fresh lemon  juice
1 tsp honey
Salt and Black Pepper


Preheat oven to 400 degrees F.
To clean artichokes, first, cut off the stem/stalk. Peel off the tough outer layers by hand. When you reach the softer layers, use a serated knife to cut off about 3/4 inches from the top. Now, cut artichoke in half length-wise. Then, using a sharp pairing knife, remove all the “hairs” on the inside.

full instruction on :

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